One Pot Chicken Risoni with Crispy Salami

This one pot chicken risoni with crispy salami is a complete meal in a single pan: orzo pasta cooked in a creamy tomato parmesan sauce with swirls of spinach, nutty chickpeas, juicy seasoned chicken breast, and bold pops of golden crispy salami. Big on flavor, short on cleanup.

Why You Will Love This Recipe

• Complete one-pot meal with minimal cleanup
• Creamy tomato parmesan sauce packed with deep, savory flavor
• Crispy salami adds bold, salty pops throughout every bite
• Chickpeas add nutty texture and extra nutrition
• Flexible and forgiving: easy to swap proteins or veggies
• Ready in under 45 minutes on a single pan

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Ingredients

Main:

• 1/2 tablespoon olive oil
• 3 oz salami stick, cut into 1/8-inch thick rounds then chopped into small batons
• 2 large chicken breasts (8 oz each), each cut in half horizontally to form 4 thin steaks

Chicken Spice Mix:

• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3/4 teaspoon paprika
• 1/4 teaspoon sage powder (optional)

Creamy Tomato Parmesan Risoni:

• 2 garlic cloves, finely minced
• 1/2 onion, finely chopped
• 1/4 cup dry white wine such as chardonnay (optional)
• 1/4 cup tomato paste
• 1 1/4 cups risoni or orzo, uncooked
• 14 oz canned chickpeas, drained
• 3 cups low-sodium chicken stock or vegetable stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup heavy cream (low-fat works fine)
• 1/3 cup parmesan, finely grated
• 5 oz baby spinach or 4 cups kale pieces
• 1/3 cup sun-dried tomatoes, chopped (optional)

Optional Garnish:

2 tablespoons fresh basil, roughly chopped

Equipment:

Large non-stick pan, at least 10.5 inches wide and 2.8 inches deep, with a lid

Instructions

Step 1: Season the Chicken

Mix all spice mix ingredients together in a small bowl. Sprinkle evenly on both sides of the chicken breasts. Set aside.

Step 2: Make the Crispy Salami

Heat olive oil in a large non-stick pan over medium-high heat. Add the salami and cook for 2 minutes, stirring constantly, until crispy and golden. Remove with a slotted spoon into a paper towel-lined bowl. Leave the rendered salami fat in the pan – this is your cooking gold.

Step 3: Sear the Chicken

In the same pan with the salami fat, cook the chicken for 3 minutes per side until deep golden and just cooked through (internal temperature 153 degrees F). Remove onto a plate and cover loosely with foil to keep warm while you build the sauce.

Step 4: Saute and Deglaze

Still on medium-high heat, add garlic and onion to the same pan. Saute for 1 and a half minutes until the onion turns translucent. Add the wine and let it simmer rapidly for 1 to 2 minutes until mostly evaporated, scraping up all the browned bits stuck to the bottom of the pan. Those bits are flavor.

Step 5: Build the Risoni Base

Add tomato paste and stir constantly for 1 minute to cook out the raw, sour edge. Add the risoni and stir to coat every piece in the tomato paste. Pour in the chickpeas, chicken stock, salt, and pepper. Stir to combine.

Step 6: Simmer

Bring to a simmer, then cook for 8 minutes, stirring every minute. As the stock absorbs and the mixture thickens, lower the heat to medium to prevent the base from scorching. The risoni should be just about cooked and the mixture should look oozy and saucy.

Step 7: Add Cream and Spinach

Add the heavy cream, parmesan, baby spinach, and sun-dried tomatoes if using. Stir until the spinach is fully wilted, then remove from heat. The finished risoni should be creamy, tender, and saucy.

Step 8: Serve

Slice the chicken into thick pieces. Spoon risoni into serving bowls, top with sliced chicken, and finish with a generous sprinkle of crispy salami, extra parmesan, and fresh basil if using. Serve immediately.

Prefer a family-style presentation? Spread the risoni across a large platter, arrange sliced chicken on top, and scatter the crispy salami and parmesan over everything.

What to Serve with One Pot Chicken Risoni

• This dish is satisfying enough on its own, but if you want to round out the meal, these pair beautifully:
• A simple green salad with lemon vinaigrette
• Crusty garlic bread to soak up the creamy sauce (try this Perfect Parmesan Garlic Bread: https://nonnafood.com/perfect-parmesan-garlic-bread-recipe/)
• Roasted vegetables on the side: Roasted Autumn Vegetables with Balsamic Glaze (https://nonnafood.com/roasted-autumn-vegetables-with-balsamic-glaze-recipe/) or Easy Honey Glazed Carrots and Green Beans (https://nonnafood.com/easy-honey-glazed-carrots-green-beans/) both work great
• A light dessert: try these Crispy Garlic Parmesan Brussels Sprouts (https://nonnafood.com/crispy-garlic-parmesan-brussels-sprouts/) if you want to add another veggie side

Important Notes

• Salami: A salami stick gives you chunky, meaty batons with a crispy exterior and satisfying bite. Pre-sliced salami also works and will come out crispier since the slices are thinner. No salami? Swap in streaky bacon or chorizo – both render similar savory fat and crisp up beautifully.
• Chicken: Two large boneless skinless chicken breasts, each cut horizontally to create 4 thinner steaks, cook faster and more evenly than thick whole breasts. You can also use boneless skinless chicken thighs or tenderloins, about 1 to 1.2 lbs total.
• Wine: Optional but recommended. Deglazing with white wine lifts the flavorful browned bits from the pan and adds subtle depth. Skip it if you prefer and the dish still delivers.
• Risoni or Orzo: This small rice-shaped pasta is sold in most grocery stores in the pasta aisle. The recipe uses half of a standard 1 lb bag. Do not substitute with rice, quinoa, or dried beans as the recipe will not work the same way. Other very small pasta shapes like alphabet or star pasta can work.
• Sun-Dried Tomatoes and Basil: Both are optional. They add brightness and another layer of flavor, but the dish is completely delicious without them. Use them if you have them on hand.

Tips for Best Results

Use a pan large enough to hold all the liquid and pasta comfortably: at least 10.5 inches wide

Cook the tomato paste for a full minute before adding anything else – this removes the raw, sharp edge and builds deeper flavor in the sauce

Stir the risoni every minute during the simmer so it cooks evenly and does not stick to the base

If the risoni still has a firm bite after 8 minutes, add a small splash of hot water and keep cooking for another 1 to 2 minutes

If the chicken cools down too much before serving, lay the slices directly on top of the hot risoni for 30 seconds to warm through before plating

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Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. The risoni absorbs more sauce as it sits and becomes even more flavorful the next day.

Freezer: The risoni freezes for up to 3 months, though the texture of the pasta softens slightly after thawing. Store chicken and risoni together in a freezer-safe container.

Reheating: Warm on the stovetop over medium-low heat with a splash of water, broth, or extra cream to loosen the sauce. Stir frequently until heated through.

Note: The risoni is delicious even without the chicken as leftovers, so do not feel like you need to reheat both components together.

Recipe Variations

Make it with bacon: Swap the salami for 3 to 4 strips of streaky bacon, chopped and fried crispy. Same method, equally delicious.

Make it with chorizo: Sliced or crumbled chorizo gives the dish a smoky, spiced edge that works really well with the creamy tomato sauce.

Make it lighter: Use low-fat cream or evaporated milk instead of heavy cream. The sauce will still thicken naturally from the starch in the risoni.

Add more vegetables: Stir in frozen peas, chopped asparagus, or roasted red peppers along with the cream in Step 7.

Skip the chickpeas: If you prefer a purely pasta-based dish or do not enjoy chickpeas, simply leave them out. Reduce the stock by about 1/4 cup to compensate.

Frequently Asked Questions

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One Pot Chicken Risoni with Crispy Salami

A cozy one-pot meal featuring risoni (orzo) in a creamy tomato parmesan sauce with swirls of spinach, nutty chickpeas, juicy pan-seared seasoned chicken breast, and crispy golden salami bits. Big on flavor, easy to make, and a total crowd-pleaser.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 623

Ingredients Equipment Method Notes

Ingredients

  

• 0.5 tbsp olive oil
• 3 oz salami stick cut into 1/8-inch thick rounds then chopped into small batons
• 2 large chicken breasts 8 oz each, each cut in half horizontally to form 4 thin steaks
• Chicken Spice Mix
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 0.75 tsp paprika
• 0.25 tsp sage powder optional
• Creamy Tomato Parmesan Risoni
• 2 garlic cloves finely minced
• 0.5 onion finely chopped
• 0.25 cup chardonnay or other dry white wine optional
• 0.25 cup tomato paste
• 1.25 cup risoni or orzo uncooked
• 14 oz canned chickpeas drained
• 3 cup low-sodium chicken stock or vegetable stock
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.75 cup heavy cream low-fat ok
• 0.33 cup parmesan finely grated, plus extra for serving
• 5 oz baby spinach or 4 cups kale pieces
• 0.33 cup sun-dried tomatoes chopped, optional
• 2 tbsp fresh basil roughly chopped, optional garnish

Equipment

• Large non-stick pan (at least 10.5 inches wide and 2.8 inches deep) with a lid
• Slotted spoon
• Small mixing bowl

Method

 

1. Mix all spice mix ingredients together in a small bowl. Sprinkle evenly on both sides of the chicken breasts.
2. Heat olive oil in a large non-stick pan over medium-high heat. Cook salami for 2 minutes, stirring constantly, until crispy and golden. Remove with a slotted spoon into a paper towel-lined bowl, leaving the salami fat in the pan.
3. In the same pan, cook chicken for 3 minutes per side until deep golden and just cooked through (internal temp 153 degrees F). Remove onto a plate and cover loosely with foil to keep warm.
4. Still on medium-high heat, saute garlic and onion for 1 and a half minutes until translucent. Add wine and simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the browned bits on the bottom of the pan.
5. Add tomato paste and stir for 1 minute to cook out the raw sour flavor. Add risoni and stir to coat. Add chickpeas, chicken stock, salt, and pepper.
6. Bring to a simmer, then cook for 8 minutes, stirring every minute. Lower heat to medium as the mixture thickens to prevent the base from catching.
7. Add cream, parmesan, spinach, and sun-dried tomatoes if using. Stir until spinach is wilted, then remove from heat. Risoni should be oozy and tender.
8. Slice chicken thickly. Spoon risoni into bowls, top with sliced chicken, sprinkle with crispy salami, extra parmesan, and fresh basil if using. Serve immediately.

Notes

Salami substitute: Streaky bacon or chorizo work great. Chicken: Boneless skinless thighs or tenderloins (about 1 to 1.2 lbs total) can be used instead. Wine: Optional but adds subtle depth of flavor. Risoni/Orzo: Find in the pasta aisle. Recipe does not work with rice, quinoa, or dried beans. Sun-dried tomatoes and basil: Optional, use only if you have them on hand. Tip: Stir the risoni every minute so it does not stick. If risoni is still firm after 8 minutes, add a splash of hot water and keep cooking. If chicken cools before serving, rest it on top of the hot risoni for 30 seconds to warm through.